1. Preheat oven to 350 degrees. Prepare two 9” cake pans with butter and flour.

2. Using the Cuisinart Custom 14 Cup Food Processor, shred your carrots and zucchini.

3. In a mixing bowl, combine flour, baking soda, salt, cinnamon, and allspice.

4. In a separate large mixing bowl, beat eggs with a hand mixer. Then add sugar, coconut oil, buttermilk, and vanilla extract – combine.

5. Slowly add in flour mixture while mixing on low speed.

6. Once combined, using a baking spatula gently fold in the shredded carrots, zucchini, pineapple and walnuts.

7. Pour batter into prepared baking pans and bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool completely.

8. Once cooled, frost and sprinkle cinnamon using a sieve for garnish.